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  • Cyprinus carpio  (8)
  • 1
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    Fillet quality grading of common carp (Cyprinus carpio) by fish size using mathematical equations (2018)
    Details
    Publication Date: 2021-05-19
    Description: Quality grading and nutrition value determination of fish are nowadays necessary for aquatic processing. The present study was conducted to investigate a new, applied and cheap method of fillet quality grading for common carp (Cyprinus carpio) using fish size, based on mathematical equations. For this reason, 61 specimens of cultured market size carp were used and after filleting, their moisture, lipid, protein, energy and ash content were measured. Then, the relationships between proximate composition components of fillet and fillet length were studied. Results showed that there is an inverse linear regression relationship between logarithm of moisture content and logarithm of fish length (P〈0.05). The results also showed that there is a positive linear regression relationship between logarithm of lipid and energy content and logarithm of fish length (P〈0.05). No significant relationship was found between logarithm of fillet protein and ash content and logarithm of fish length (P〉0.05). Regarding the relationship between proximate composition of cultured carp fillets and fillet length machine fish sorting based on fish length and grading of moisture, lipid and energy content is feasible. We also found it feasible to determine type of processing and proximate composition of the prepared common carp.
    Description: Published
    Keywords: Processing fishery products ; Ash content ; Fish fillets ; Fish culture ; Cyprinus carpio ; Moisture ; Mathematical models ; Filletting ; Lipids ; Freshwater fish ; Nutrition ; Grading ; Energy ; Proteins ; Fish ; Seafood ; Size ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.27-38
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  • 2
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    Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC (2018)
    Details
    Publication Date: 2021-05-19
    Description: Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
    Description: Published
    Keywords: Fish disease ; Cyprinus carpio ; Methods ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Proteins ; Chemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp. 311-332
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  • 3
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    Seasonal variation of chemical composition and fatty acid profile of ovary in wild common carp (Cyprinus carpio) of southeastern Caspian Sea (2018)
    Details
    Publication Date: 2021-05-19
    Description: Chemical composition and fatty acid profile of common carp's gonad (ovary) were assessed. Protein, lipid, fatty acid profile and moisture content were determined during 4 seasons summer, autumn, winter in 2007 and spring in 2008. For each season 10 samples were examined. Average of gonadosomatic index in wild common carp was 7.53 plus or minus 5.02. Proximate composition of ovary during the study period showed the lipid at 8.06 plus or minus 2.20; protein at 23.26 plus or minus 4.85; and moisture at 67.12 plus or minus 3.85. The results showed lipid content of wild fish ovary increased from summer to spring (summer 6.875 plus or minus 0.53; autumn 7.07 plus or minus 2.12; winter 7.96 plus or minus 1.22; spring 9.44 plus or minus 3.62), protein content also increased from summer to spring (summer 12.920.09; autumn 23 plus or minus 1.32; winter 25.16 plus or minus 0.63; spring 27.11 plus or minus 0.63), moisture content decreased in this period (summer 75.235 plus or minus 1.75; autumn 68.25 plus or minus 2.28; winter 65.685 plus or minus 0.40; spring 63.43 plus or minus 0.11). Significant differences (P0.05). Saturated and polyunsaturated fatty acids increased from summer to spring (spawning season). The major fatty acids identified in common carp ovary were Oleic (C18:1), palmitic (C16:0), Docosahexanoic acid (C22:6 DHA), Palmitoleic (C16:1), Arachidonic, AA (C20:4), Stearic (C18:0), Eicosapentaenoic acid (C20:5 EPA) and Linoleic (C18:2) in all seasons. Lipid, protein and omega 3 PUFA increased during gonad maturation. It seems that these resources of energy are necessary for embryogenesis.
    Description: Published
    Keywords: Ovaries ; Cyprinus carpio ; Brackish ; Gonadosomatic index ; Chemical composition ; Reproductive cycle ; Fatty acids ; Polyunsaturated fatty acids ; Gonads ; Chemical oceanography ; Water content ; Freshwater fish ; Seasonal variations
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.151-160
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  • 4
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2018)
    Details
    Publication Date: 2021-05-19
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Description: Published
    Keywords: Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.81-92
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  • 5
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    Effects of washing bouts and times on surimi quality prepared from common carp (Cyprinus carpio) (2021)
    In:  http://aquaticcommons.org/id/eprint/23630 | 18721 | 2018-07-13 10:08:57 | 23630 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-14
    Description: To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed that the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
    Keywords: Fisheries ; Quality ; Fats ; Proteins ; Nitrogen compounds ; Ashes ; Freshwater ; Common carp ; Minced products ; Processed fishery products ; Cyprinus carpio ; Golestan Province ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 81-92
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  • 6
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    Comparative study on some biochemical characteristics of surimi from common carp and silver carp and proteins recovered using an acid-alkaline process (2021)
    In:  http://aquaticcommons.org/id/eprint/22801 | 18721 | 2018-05-23 19:30:35 | 22801 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-10
    Description: Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophthalmichthys molitrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents in both fish were found in the alkaline- or acid-aided process when compared to the conventional process (p〈0.05). The percentage of protein recovery with the alkaline-aided process of silver carp was highest. The whiteness score in the alkaline solubilization process was higher than acid solubilization process and conventional method in silver carp. This result was different than the result obtained in common carp. There was no significant difference between treatments regarding total sulfhydryl (SH) groups (p〉0.05). In protein patterns of Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), the lowest intensity of the myosin heavy chains (MHC) band was found in silver carp by the conventional washing process.
    Keywords: Biology ; Chemistry ; Fisheries ; Common carp ; Silver carp ; Acid-alkaline solubilization ; Recovery of protein ; Biotechnology ; Iran ; biochemical ; Cyprinus carpio ; Hypophthalmichthys molitrix
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 583-597
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  • 7
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    Seasonal variation of chemical composition and fatty acid profile of ovary in wild common carp (Cyprinus carpio) of southeastern Caspian Sea (2021)
    In:  http://aquaticcommons.org/id/eprint/23776 | 18721 | 2018-07-27 13:25:54 | 23776 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-15
    Description: Chemical composition and fatty acid profile of common carp's gonad (ovary) were assessed. Protein, lipid, fatty acid profile and moisture content were determined during 4 seasons’ summer, autumn, winter in 2007 and spring in 2008. For each season 10 samples were examined. Average of gonadosomatic index in wild common carp was 7.53 ±5.02. Proximate composition of ovary during the study period showed the lipid at 8.06 ±2.20; protein at 23.26 ±4.85; and moisture at 67.12 ±3.85. The results showed lipid content of wild fish ovary increased from summer to spring (summer 6.875 ±0.53; autumn 7.07 ±2.12; winter 7.96 ±1.22; spring 9.44 ±3.62), protein content also increased from summer to spring (summer 12.920.09; autumn 23 ±1.32; winter 25.16 ±0.63; spring 27.11 ±0.63), moisture content decreased in this period (summer 75.235 ±1.75; autumn 68.25 ±2.28; winter 65.685 ±0.40; spring 63.43 ±0.11). Significant differences (P0.05). Saturated and polyunsaturated fatty acids increased from summer to spring (spawning season). The major fatty acids identified in common carp ovary were Oleic (C18:1), palmitic (C16:0), Docosahexanoic acid (C22:6 DHA), Palmitoleic (C16:1), Arachidonic, AA (C20:4), Stearic (C18:0), Eicosapentaenoic acid (C20:5 EPA) and Linoleic (C18:2) in all seasons. Lipid, protein and omega 3 PUFA increased during gonad maturation. It seems that these resources of energy are necessary for embryogenesis.
    Keywords: Biology ; Cyprinus carpio ; Ovary ; Fatty Acid ; Iran ; Caspian Sea ; Caspian Sea Eurasia
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 151-160
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  • 8
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    Fillet quality grading of common carp (Cyprinus carpio) by fish size using mathematical equations (2021)
    In:  http://aquaticcommons.org/id/eprint/23833 | 18721 | 2018-07-27 16:43:29 | 23833 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-15
    Description: Quality grading and nutrition value determination of fish are nowadays necessary for aquatic processing. The present study was conducted to investigate a new, applied and cheap method of fillet quality grading for common carp (Cyprinus carpio) using fish size, based on mathematical equations. For this reason, 61 specimens of cultured market size carp were used and after filleting, their moisture, lipid, protein, energy and ash content were measured. Then, the relationships between proximate composition components of fillet and fillet length were studied. Results showed that there is an inverse linear regression relationship between logarithm of moisture content and logarithm of fish length (P〈0.05). The results also showed that there is a positive linear regression relationship between logarithm of lipid and energy content and logarithm of fish length (P〈0.05). No significant relationship was found between logarithm of fillet protein and ash content and logarithm of fish length (P〉0.05). Regarding the relationship between proximate composition of cultured carp fillets and fillet length machine fish sorting based on fish length and grading of moisture, lipid and energy content is feasible. We also found it feasible to determine type of processing and proximate composition of the prepared common carp.
    Keywords: Fisheries ; Energy ; Proteins ; Regression Relationship ; common carp ; Cyprinus carpio ; Mazandaran Province ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 27-38
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